Chocolate Buttercream Icing

Chocolate Buttercream Icing

1 1/2 cup butter, softened

1 cup cocoa powder

3/4 teaspoon salt

4 cups icing sugar

2 teaspoons vanilla

1/4 cup milk

1 cup heavy cream

2/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar.

Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.

In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.  You may not need the full amount of Ovaltine and cream. 

To get this look when icing a cupcake you will need a few supplies – first Wilton icing tip 1M, you will also need a large or disposable icing bag – if you are icing a lot of cupcakes it might be worth getting a large bag – saves time on having to keep refilling you bag.  Last you need a large icing coupler. 

I picked up all my supplies at Michael’s – you can buy a whole kit that contains more than everything you will need to do the basic but slightly fancier tricks.